cherrob123
Well-Known Member
Here's a question. I am a partial mash brewer with about 15 batches under my belt. In the past, I've always mashed my grains in three gallons of water and then boiled and followed my hop schedule. I add the remaining 2-3 gallons to my wort just prior to pitching my yeast. This allows me to strain my wort as well as bringing the wort temp down a few more degrees below the minimum.
This last batch, a Kolsch, I boiled my wort with all 6 gallons of water and hopped as scheduled. I boiled without a cover on the kettle. I ended up with a little over 4 gallons of wort to ferment.
I have been lagering for a month now and I took a quick taste to gauge the progress of this beer. I plan on taking it to a party this weekend.
This beer is a St. Arnolds Lawnmower clone and, to me, it tasted very thin.
Is this thin taste due to the volume I boiled. Should that matter?
This last batch, a Kolsch, I boiled my wort with all 6 gallons of water and hopped as scheduled. I boiled without a cover on the kettle. I ended up with a little over 4 gallons of wort to ferment.
I have been lagering for a month now and I took a quick taste to gauge the progress of this beer. I plan on taking it to a party this weekend.
This beer is a St. Arnolds Lawnmower clone and, to me, it tasted very thin.
Is this thin taste due to the volume I boiled. Should that matter?